Feed your appetite for cooking with Penguin’s expert authors
Nadiya Hussain’s Slow Cooker Mushroom Lasagne
From the book
Time To Eat
Nadiya's foolproof recipes for family dinners
Every recipe from the BBC2 TV series
Reliable recipes and time-saving tips
Buy From
Introduction from Nadiya Hussain
Sometimes we like to go meat-free during the week, and that’s when mushrooms are my saving grace. They are deep in colour and rich in flavour – they give off the aura of meat, but they are not. That’s why we love them, and it means we can have a meat-free lasagne too. This is the kind of thing you want to leave on the slow cooker just before popping out, knowing you will have dinner ready for when you get back and another one ready to go in the freezer (if you only want to make one, halve all of the ingredients).
Ingredients
Essential kit
You will need: a slow cooker.
Method
Put the oil into a medium pan on a high heat and as soon as it is hot, add the garlic. When it’s golden, add the onions and salt and cook until soft.
Add the cumin seeds, then add the mushrooms and keep cooking on high until they have really reduced in size. Stir in the black pepper and cook until most of the moisture has evaporated, then take off the heat.
To make the easy white sauce, mix together the mascarpone, milk and cheese.
Lightly spray some oil on the inside of your slow cooker pot, and have a medium lasagne dish at the ready.
Put a quarter of the mushroom mixture into the slow cooker, and the other quarter into the lasagne dish, then make a layer of 3 sheets of lasagne in each, breaking the pasta up where necessary to fit.
Layer on a quarter of the mascarpone sauce in the slow cooker, and another quarter in the lasagne dish, followed by the rest of the mushroom mixture and the remaining lasagne sheets, half in each. Finally, spread the rest of the mascarpone mixture on top. Set the lasagne dish aside to cool. Leave the slow cooker on a low setting for 2 hours.
I like to serve this with with garlic bread and salad. When the lasagne in the dish has cooled, cover with foil and freeze.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.